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Posted by Everlane on Monday, May 7, 2018

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RECIPE: 

<!– recipe: 12142 –>

Irish Shortbread Toffee Bars

Makes: 12 bars

Prep time:

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cooking time:

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Ingredients

For the shortbread:

  • 2 sticks

    (1 cup) salted butter, at room temperature

  • 1/2 cup

    granulated sugar

  • 2 cups

    all-purpose flour

For the toffee and finishing:

  • 2 sticks

    (1 cup) salted butter

  • 1 cup

    granulated sugar

  • 1 (14-ounce) can

    sweetened condensed milk

  • 3 tablespoons

    maple syrup

  • 1 (10-ounce) bag

    good-quality bittersweet chocolate chips

  • Sea salt (optional)

Instructions

  1. Make the shortbread: Arrange the rack in the middle of the oven and heat to 350°F. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.

  2. Transfer to an 8×11-inch baking dish. Bake until light golden brown, 18 to 20 minutes. Place on a wire rack.

  3. Make the toffee: Place the butter, sugar, condensed milk, and maple syrup in a medium saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until thickened and golden brown (but not burned), 5 to 7 minutes. Pour over the shortbread layer. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) Let sit until set, at least 1 hour or overnight.

  4. Melt the chocolate chips in a small saucepan over low heat. Pour over the cooled caramel layer and spread into an even layer. Sprinkle with sea salt (if using), and cool completely. Cut into 12 pieces before serving.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.

Adapted from Notably Nashville.

HOW TO

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